⌠recipes to come⌡
Cinnamon Rolls
1 quart Whole Milk
1 cup Vegetable Oil
1 cup Sugar
2 packages Active Dry Yeast, 0.25 Ounce Packets
8 cups (Plus 1 Cup Extra, Separated) All-purpose Flour
1 teaspoon (heaping) Baking Powder
1 teaspoon (scant) Baking Soda
1 Tablespoon (heaping) Salt
Plenty Of Melted Butter
2 cups Sugar
Generous Sprinkling Of Cinnamon
MAPLE FROSTING:
1 bag Powdered Sugar
2 teaspoons Maple Flavoring
1/2 cup Milk
1/4 cup Melted Butter
1/4 cup Brewed Coffee
1/8 teaspoon Salt
Preparation Instructions
Mix the milk, vegetable oil and sugar in a pan. Scald the mixture (heat until just before the boiling point). Turn off heat and leave to cool 45 minutes to 1 hour. When the mixture is lukewarm to warm, but NOT hot, sprinkle in both packages of Active Dry Yeast. Let this sit for a minute. Then add 8 cups of all-purpose flour. Stir mixture together. Cover and let rise for at least an hour.
After rising for at least an hour, add 1 more cup of flour, the baking powder, baking soda and salt. Stir mixture together. (At this point, you could cover the dough and put it in the fridge until you need it - overnight or even a day or two, if necessary. Just keep your eye on it and if it starts to overflow out of the pan, just punch it down).
When ready to prepare rolls: Sprinkle rolling surface generously with flour. Take half the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape. Drizzle 1/2 to 1 cup melted butter over the dough. Now sprinkle 1 cup of sugar over the butter followed by a generous sprinkling of cinnamon.
Now, starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Next, pinch the seam of the roll to seal it.
Spread 1 tablespoon of melted butter in a seven inch round foil cake or pie pan. Then begin cutting the rolls approximately ¾ to 1 inch thick and laying them in the buttered pans.
Repeat this process with the other half of the dough. Let the rolls rise for 20 to 30 minutes, then bake at 400 degrees (see note below) until light golden brown, about 15 to 18 minutes.
For the frosting, mix together all ingredients listed and stir well until smooth. It should be thick but pourable. Taste and adjust as needed. Generously drizzle over the warm rolls. Go crazy and don't skimp on the frosting.
Note: My rolls don't work for me at 400 degrees anymore. I now bake them at 375 degrees.
http://thepioneerwoman.com/cooking/2007/06/cinammon_rolls_/
Potstickers
1/2 pound ground pork
1/4 cup finely chopped scallions
2 tablespoons finely chopped red bell pepper
1 egg, lightly beaten
2 teaspoons ketchup
1 teaspoon yellow mustard
2 teaspoons Worcestershire sauce
1 teaspoon light brown sugar
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
35 to 40 small wonton wrappers
Water, for sealing wontons
3 to 4 tablespoons vegetable oil, for frying
1 1/3 cups chicken stock, divided
Directions
Preheat oven to 200 degrees F.
Combine the first 11 ingredients in a medium-size mixing bowl (pork through cayenne). Set aside.
To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth. Brush 2 of the edges of the wrapper lightly with water. Place 1/2 rounded teaspoon of the pork mixture in the center of the wrapper. Fold over, seal edges, and shape as desired. Set on a sheet pan and cover with a damp cloth. Repeat procedure until all of the filling is gone.
Heat a 12-inch saute pan over medium heat. Brush with vegetable oil once hot. Add 8 to 10 potstickers at a time to the pan and cook for 2 minutes, without touching. Once the 2 minutes are up, gently add 1/3 cup chicken stock to the pan, turn the heat down to low, cover, and cook for another 2 minutes. Remove wontons to a heatproof platter and place in the warm oven. Clean the pan in between batches by pouring in water and allowing the pan to deglaze. Repeat until all the wontons are cooked.
Serve immediately.
amybites.tumblr.com
Breaded Chicken Parmesan
3 medium boneless, skinless, chicken breasts
1 cup Italian-seasoned bread crumbs
2 eggs, beaten
Marinara sauce (to taste)
Sliced or shredded mozzarella cheese (to taste)
Shredded or grated parmesan cheese (to taste)
Pasta of your choice (optional)
Directions
1. Preheat your oven to 400 degrees F.
2. Pour your bread crumbs onto a plate or a shallow dish. Dip your chicken breasts in your beaten egg and then dredge each breast thoroughly in the bread crumbs.
3. Place your breaded chicken in a glass baking dish. Bake for 20 minutes.
4. Take out your chicken, cover in mozzarella slices, marinara, and shredded parmesan, then put back in the oven for another 10 minutes.
5. This is a good time to make your pasta, so get to it!
6. Serve chicken over pasta and enjoy!
amybites.tumblr.com
French Silk Pie
Batter:
12 tbsp (1 1/2 sticks) butter; room temperature
1 c. granulated sugar
3 ounces unsweetened chocolate, melted and cooled
1 1/2 tsp vanilla extract
3 large eggs.
** Whipped cream and chocolate curls for serving.
Cream butter and sugar until light and fluffy (about 2 minutes). With machine running, gradually add melted chocolate and the vanilla. Add eggs, one at a time, beating at medium speed for five minutes after each addition. Pour filling into a cooled pie crust (pecan is best). Cover with plastic wrap and refrigerate for at least 4 hours.
Just before serving, top pie with whipped cream and decorate with chocolate curls.
Warning(s): Raw eggs; not for pregnant women, babies/children, or anyone with health problems.
Choco-Raspberry Cheesecake
Serves 8 (460 calories)
Crust:
2 1/2 c. vanilla wafers
1 c. slivered almonds
Pinch of salt.
6 tbsp. butter, melted
Process wafers, almonds, and salt until crumbly. Mix in butter. Press into a 9" pie plate and chill.
Chocolate Layer:
1/2 c. heavy cream
4 oz. chopped semisweet chocolate
1 tbsp raspberry liqueur (optional)
Heat up heavy cream and pour over the chocolate. Let stand for 30 minutes. Stir in raspberry liqueur until smooth.
Pour over crust, chill for 30 minutes or until firm to the touch.
Filling:
2 tsp. unflavored gelatin
1/4 c. water
1/2 c. heavy cream
16 oz. cream cheese, softened (2 pkg)
1/3 c. sugar
1 tsp grated lemon peel
1/4 tsp almond extract
1/2 pint raspberries
Sprinkle gelatin over over water. Let soften 3 minutes then heat over medium heat for 3 minutes, or until dissolved. Cool for 5 minutes.
Beat 1/2 c. heavy cream until stiff peaks form.
Beat cream cheese, sugar, lemon peel, and almond extract until smooth.
Gradually beat in gelatin mixture then fold in whipped cream. Fold in raspberries.
Spread into crust. Chill for at least 2 hours.
Sponge Cake* a kosher food; no leavening, no flour.
9 eggs
1 c. sugar
1/4 tsp salt.
1/3 c. potato starch
2/3 c. matzo meal
1 orange
1 lemon
Preheat oven to 325 degrees.
Beat egg whites until frothy. Gradually add 1/4 c. sugar and salt. Whip until peaks form.
Whisk potato starch and matzo meal.
Beat the yolks and 3/4 c. sugar until creamy and fluffy.
Juice and zest of orange and lemon.
Add half of dry ingredients then 1/2 citrus to egg yolk mixture. Repeat. Fold in the whipped egg whites.
Pour into angel food cake pan, bake for 1 hour. Cool in pan. Slice around edges of pan, push out, slice around top. Slice onto platter and dust with powdered sugar.
Sponge Feather Cake
6 eggs
1/2 water
1 1/2 sugar
1/2 tsp. vanilla
1/2 tsp. orange extract
1 1/2 c. cake flour
1/4 salt
3/4 tsp. cream of tartar
Preheat oven to 325 degrees.
Beat egg yolks until thick. Add in water, and sugar. Add vanilla and orange extract. Fold in flour and salt.
Beat egg whites (room temperature) until foamy. Add cream of tartar and beat to moist peaks.
Fold egg white into batter. Pour into non-greased tube pan. Bake for 1 hour and 10 minutes.
Hint: to test is egg whites are beaten enough, turn the bowl upside down and if they don't slide out they're ok.
Hazelnut Biscotti
Makes 2 dozen
1 1/2 c. shelled hazelnuts
2 1/2 c. all-purpose flour
1 1/4 c. sugar
1 tsp baking powder
1/2 tbsp. anise seeds
1 tbsp. grated orange zest
pinch of salt
3 large eggs plus 2 large egg yolks
1 tsp. vanilla extract
Preheat oven to 350 degrees.
Spread hazelnuts on baking sheet and toast 10-15 minute, until they give off a nutty aroma and skins begin to blister. Shake pan occasionally. Let cool then rub nuts vigorously between a kitchen towel to remove most of the skins. Coarsely chop half of them; set aside.
In the bowl of an electric mixer, combine flour, sugar, baking powder, anise seeds, vest, and salt. Beat together eggs, yolks, and vanilla. Add to dry ingredients and mix until a sticky dough is formed. Work in chopped and whole nuts.
Turn out onto a well-floured board and divide into two portions. With floured hands, rolled into logs about 12 inches long, and transfer to a greased and floured baking sheet. Bake 25-30 minutes, or until golden brown and firm to the touch in the center. Remove from oven and let stand until cool enough to handle. Reduce oven temperature to 275 degrees.
Using a serrated knife, slice logs on an angle into bars about 1/2 inch thick. Return to cookie sheet cut side up, and bake 15-20 minutes or until lightly toasted and hard. Let cool completely.
Biscotti will keep for several weeks in an airtight container.
Riced Potatoes without a Ricer.
Cut potatoes in half. Add to stock pot with enough water to cover. Bring to a boil; reduce heat to simmer, cover, simmer for 45 minutes or until fork tender.
Drain potatoes and save some of the potato water.
Mash with a potato masher and fluff with a fork.
Lefse (Julia Aardahl)
8 c. riced potatoes, cooled
1/4 c. butter
1/2 c. whipping cream
2 c. flour
Lefse (Ruby Aardahl)
6 c. riced potatoes (do not pack)
1 tbsp. salt
2 c. flour
Mix with pastry blender. Roll out on floured cloth-covered pastry board; use a knit sleeve over the rolling pin to make rolling easier.
Start with a round ball; flatten slightly and then roll alternately in every direction to keep lefse round. Do not press down hard, let the rolling pin do the work. Keep lifting lefse to keep it from sticking; flip occasionally.
Fry on flat lefse gril at about 425-450 degrees. There should be bubbles forming, turn when it starts to brown. Do not let it brown too much. Flip and brown on next side.
Use lefse turned (a very thin, long piece of wood) to turn and remove from pan.
Stack lefses between several layer of cotton to keep warm and to prevent edges from getting crispy.
Clean griddle with stiff bristle brush when flour builds up. Keep rolling cloth clean of build up so new lefses do not stick. Dough works best cold - keep some of the dough in the fridge.
Serve warm with butter.
Mini-Coffecake Muffins
Batter:
1 c. flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 tbsp. butter
1/2 c. sugar
1 large egg
1 tsp. vanilla extract
1/2 c. sour cream
2 tbsp buttermilk
Streusal topping:
1/4 c. brown sugar
1/4 c. flour
pinch of cinnmon
pinch of salt
2 tsp soft butter.
Preheat oven to 375 degrees.
Whisk together flour, baking powder, baking soda, and salt.
Mix butter, sugar, egg, and vanilla until creamy.
Stir sour cream and buttermilk.
Alternate sour cream mix with flour mix into butter-egg mixture until blended.
Spray mini-muffins cups. Fill with batter. Top with streusel.
Bake for 15 minutes (toothpick test). Remove from pan immediately to keep top crunchy. Makes 24 mini-muffins.
Pita-bread
Makes 8 pitas
1 1/4 c. warm water
1 tsp. active dry yeast
3 c. all-purpose flour, plus more for dusting
1 tbsp. salt
1 1/2 tsp olive oil, plus more for bowl
Sprinkle yeast into water, stir to dissolve. Mix into 1 1/2 c. flour. Cover bowl and let sit in a warm place for 1 1/2 hours, or until dough has double in bulk.
Sprinkle salt over flour and yeast mixture and add olive oil and remaining 1 1/2 c. flour. Mix until smooth and elastic.
Transfer dough to floured work surface and knead about 10 turns, forming a ball. Place in lightly oiled bowl, and cover in plastic wrap. Let rise in a warm place until dough has doubled in size. An hour and 15 minutes.
Heat oven to 450 degrees.
Turn dough out onto a board and cut in half. Cut each half into 4 pieces and form each piece into a ball. Cover them loosely with a piece of plastic wrap to keep the dough from drying out. On a floured work surface, roll two balls into circles 7 inches in diameter and slightly less than 1/4 inch thick. Bake on an ungreased baking sheet until puffed and light brown, 6-8 minutes. Repeated, baking two pita breads at a time.
Soft Pretzels
Makes 16
2 c. warm water
1 tbsp sugar
1 packet active dry yeast
5-6 c. flour, more for dusting
1 tbsp salt
1 tsp canola oil
2 tbsp. baking soda
1 large egg
Coarse of pretzel salt
Combine water and sugar. Sprinkle yeast into water, stir to dissolve.
Add 1 c. flour to yeast and mix on low until combined. Add salt and 4c. flour. Beat on medium-low until dough pulls away from sides of bowl. Add 1/2 c. flour and knead on low. If dough is still wet and sticky, add 1/2 c. flour. Knead until smooth.
Pour oil into large bowl. Transfer dough to bowl, turning dough to completely cover all sides. Cover with plastic wrap and leave in a warm spot for an hour, or until dough has doubled in size.
Heat oven to 450 degrees. Lightly spray two baking sheets with cooking spray. Set aside.
Punch down dough to remove bubbles. Transfer to lightly floored board. Knead once or twice. Divide into sixteen pieces and wrap in plastic (to prevent drying).
Roll one piece of dough at a time into an 18 inch long strip. Twist into a pretzel shape and transfer to baking sheet. Continue to form pretzels. 8 will fit on each sheet. Let pretzels rise for 15 minutes.
Fill large, shallow pot with 2 inches of water. Bring to a boil. Add baking soda. Reduce to a simmer; transfer 3-4 pretzels to water. Poach 1 minute. Used slotted spoon to transfer pretzels to baking sheet. Continue until all pretzels are poached.
Beat egg with 1 tbsp of water. Brush pretzels with egg glaze. Sprinkle with salt. Bake until golden brown (12-15 minutes). Let cool on wire rack or eat warm.
Will only last for a few days.
1 quart Whole Milk
1 cup Vegetable Oil
1 cup Sugar
2 packages Active Dry Yeast, 0.25 Ounce Packets
8 cups (Plus 1 Cup Extra, Separated) All-purpose Flour
1 teaspoon (heaping) Baking Powder
1 teaspoon (scant) Baking Soda
1 Tablespoon (heaping) Salt
Plenty Of Melted Butter
2 cups Sugar
Generous Sprinkling Of Cinnamon
MAPLE FROSTING:
1 bag Powdered Sugar
2 teaspoons Maple Flavoring
1/2 cup Milk
1/4 cup Melted Butter
1/4 cup Brewed Coffee
1/8 teaspoon Salt
Preparation Instructions
Mix the milk, vegetable oil and sugar in a pan. Scald the mixture (heat until just before the boiling point). Turn off heat and leave to cool 45 minutes to 1 hour. When the mixture is lukewarm to warm, but NOT hot, sprinkle in both packages of Active Dry Yeast. Let this sit for a minute. Then add 8 cups of all-purpose flour. Stir mixture together. Cover and let rise for at least an hour.
After rising for at least an hour, add 1 more cup of flour, the baking powder, baking soda and salt. Stir mixture together. (At this point, you could cover the dough and put it in the fridge until you need it - overnight or even a day or two, if necessary. Just keep your eye on it and if it starts to overflow out of the pan, just punch it down).
When ready to prepare rolls: Sprinkle rolling surface generously with flour. Take half the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape. Drizzle 1/2 to 1 cup melted butter over the dough. Now sprinkle 1 cup of sugar over the butter followed by a generous sprinkling of cinnamon.
Now, starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Next, pinch the seam of the roll to seal it.
Spread 1 tablespoon of melted butter in a seven inch round foil cake or pie pan. Then begin cutting the rolls approximately ¾ to 1 inch thick and laying them in the buttered pans.
Repeat this process with the other half of the dough. Let the rolls rise for 20 to 30 minutes, then bake at 400 degrees (see note below) until light golden brown, about 15 to 18 minutes.
For the frosting, mix together all ingredients listed and stir well until smooth. It should be thick but pourable. Taste and adjust as needed. Generously drizzle over the warm rolls. Go crazy and don't skimp on the frosting.
Note: My rolls don't work for me at 400 degrees anymore. I now bake them at 375 degrees.
http://thepioneerwoman.com/cooking/2007/06/cinammon_rolls_/
Potstickers
1/2 pound ground pork
1/4 cup finely chopped scallions
2 tablespoons finely chopped red bell pepper
1 egg, lightly beaten
2 teaspoons ketchup
1 teaspoon yellow mustard
2 teaspoons Worcestershire sauce
1 teaspoon light brown sugar
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
35 to 40 small wonton wrappers
Water, for sealing wontons
3 to 4 tablespoons vegetable oil, for frying
1 1/3 cups chicken stock, divided
Directions
Preheat oven to 200 degrees F.
Combine the first 11 ingredients in a medium-size mixing bowl (pork through cayenne). Set aside.
To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth. Brush 2 of the edges of the wrapper lightly with water. Place 1/2 rounded teaspoon of the pork mixture in the center of the wrapper. Fold over, seal edges, and shape as desired. Set on a sheet pan and cover with a damp cloth. Repeat procedure until all of the filling is gone.
Heat a 12-inch saute pan over medium heat. Brush with vegetable oil once hot. Add 8 to 10 potstickers at a time to the pan and cook for 2 minutes, without touching. Once the 2 minutes are up, gently add 1/3 cup chicken stock to the pan, turn the heat down to low, cover, and cook for another 2 minutes. Remove wontons to a heatproof platter and place in the warm oven. Clean the pan in between batches by pouring in water and allowing the pan to deglaze. Repeat until all the wontons are cooked.
Serve immediately.
amybites.tumblr.com
Breaded Chicken Parmesan
3 medium boneless, skinless, chicken breasts
1 cup Italian-seasoned bread crumbs
2 eggs, beaten
Marinara sauce (to taste)
Sliced or shredded mozzarella cheese (to taste)
Shredded or grated parmesan cheese (to taste)
Pasta of your choice (optional)
Directions
1. Preheat your oven to 400 degrees F.
2. Pour your bread crumbs onto a plate or a shallow dish. Dip your chicken breasts in your beaten egg and then dredge each breast thoroughly in the bread crumbs.
3. Place your breaded chicken in a glass baking dish. Bake for 20 minutes.
4. Take out your chicken, cover in mozzarella slices, marinara, and shredded parmesan, then put back in the oven for another 10 minutes.
5. This is a good time to make your pasta, so get to it!
6. Serve chicken over pasta and enjoy!
amybites.tumblr.com
French Silk Pie
Batter:
12 tbsp (1 1/2 sticks) butter; room temperature
1 c. granulated sugar
3 ounces unsweetened chocolate, melted and cooled
1 1/2 tsp vanilla extract
3 large eggs.
** Whipped cream and chocolate curls for serving.
Cream butter and sugar until light and fluffy (about 2 minutes). With machine running, gradually add melted chocolate and the vanilla. Add eggs, one at a time, beating at medium speed for five minutes after each addition. Pour filling into a cooled pie crust (pecan is best). Cover with plastic wrap and refrigerate for at least 4 hours.
Just before serving, top pie with whipped cream and decorate with chocolate curls.
Warning(s): Raw eggs; not for pregnant women, babies/children, or anyone with health problems.
Choco-Raspberry Cheesecake
Serves 8 (460 calories)
Crust:
2 1/2 c. vanilla wafers
1 c. slivered almonds
Pinch of salt.
6 tbsp. butter, melted
Process wafers, almonds, and salt until crumbly. Mix in butter. Press into a 9" pie plate and chill.
Chocolate Layer:
1/2 c. heavy cream
4 oz. chopped semisweet chocolate
1 tbsp raspberry liqueur (optional)
Heat up heavy cream and pour over the chocolate. Let stand for 30 minutes. Stir in raspberry liqueur until smooth.
Pour over crust, chill for 30 minutes or until firm to the touch.
Filling:
2 tsp. unflavored gelatin
1/4 c. water
1/2 c. heavy cream
16 oz. cream cheese, softened (2 pkg)
1/3 c. sugar
1 tsp grated lemon peel
1/4 tsp almond extract
1/2 pint raspberries
Sprinkle gelatin over over water. Let soften 3 minutes then heat over medium heat for 3 minutes, or until dissolved. Cool for 5 minutes.
Beat 1/2 c. heavy cream until stiff peaks form.
Beat cream cheese, sugar, lemon peel, and almond extract until smooth.
Gradually beat in gelatin mixture then fold in whipped cream. Fold in raspberries.
Spread into crust. Chill for at least 2 hours.
Sponge Cake* a kosher food; no leavening, no flour.
9 eggs
1 c. sugar
1/4 tsp salt.
1/3 c. potato starch
2/3 c. matzo meal
1 orange
1 lemon
Preheat oven to 325 degrees.
Beat egg whites until frothy. Gradually add 1/4 c. sugar and salt. Whip until peaks form.
Whisk potato starch and matzo meal.
Beat the yolks and 3/4 c. sugar until creamy and fluffy.
Juice and zest of orange and lemon.
Add half of dry ingredients then 1/2 citrus to egg yolk mixture. Repeat. Fold in the whipped egg whites.
Pour into angel food cake pan, bake for 1 hour. Cool in pan. Slice around edges of pan, push out, slice around top. Slice onto platter and dust with powdered sugar.
Sponge Feather Cake
6 eggs
1/2 water
1 1/2 sugar
1/2 tsp. vanilla
1/2 tsp. orange extract
1 1/2 c. cake flour
1/4 salt
3/4 tsp. cream of tartar
Preheat oven to 325 degrees.
Beat egg yolks until thick. Add in water, and sugar. Add vanilla and orange extract. Fold in flour and salt.
Beat egg whites (room temperature) until foamy. Add cream of tartar and beat to moist peaks.
Fold egg white into batter. Pour into non-greased tube pan. Bake for 1 hour and 10 minutes.
Hint: to test is egg whites are beaten enough, turn the bowl upside down and if they don't slide out they're ok.
Hazelnut Biscotti
Makes 2 dozen
1 1/2 c. shelled hazelnuts
2 1/2 c. all-purpose flour
1 1/4 c. sugar
1 tsp baking powder
1/2 tbsp. anise seeds
1 tbsp. grated orange zest
pinch of salt
3 large eggs plus 2 large egg yolks
1 tsp. vanilla extract
Preheat oven to 350 degrees.
Spread hazelnuts on baking sheet and toast 10-15 minute, until they give off a nutty aroma and skins begin to blister. Shake pan occasionally. Let cool then rub nuts vigorously between a kitchen towel to remove most of the skins. Coarsely chop half of them; set aside.
In the bowl of an electric mixer, combine flour, sugar, baking powder, anise seeds, vest, and salt. Beat together eggs, yolks, and vanilla. Add to dry ingredients and mix until a sticky dough is formed. Work in chopped and whole nuts.
Turn out onto a well-floured board and divide into two portions. With floured hands, rolled into logs about 12 inches long, and transfer to a greased and floured baking sheet. Bake 25-30 minutes, or until golden brown and firm to the touch in the center. Remove from oven and let stand until cool enough to handle. Reduce oven temperature to 275 degrees.
Using a serrated knife, slice logs on an angle into bars about 1/2 inch thick. Return to cookie sheet cut side up, and bake 15-20 minutes or until lightly toasted and hard. Let cool completely.
Biscotti will keep for several weeks in an airtight container.
Riced Potatoes without a Ricer.
Cut potatoes in half. Add to stock pot with enough water to cover. Bring to a boil; reduce heat to simmer, cover, simmer for 45 minutes or until fork tender.
Drain potatoes and save some of the potato water.
Mash with a potato masher and fluff with a fork.
Lefse (Julia Aardahl)
8 c. riced potatoes, cooled
1/4 c. butter
1/2 c. whipping cream
2 c. flour
Lefse (Ruby Aardahl)
6 c. riced potatoes (do not pack)
1 tbsp. salt
2 c. flour
Mix with pastry blender. Roll out on floured cloth-covered pastry board; use a knit sleeve over the rolling pin to make rolling easier.
Start with a round ball; flatten slightly and then roll alternately in every direction to keep lefse round. Do not press down hard, let the rolling pin do the work. Keep lifting lefse to keep it from sticking; flip occasionally.
Fry on flat lefse gril at about 425-450 degrees. There should be bubbles forming, turn when it starts to brown. Do not let it brown too much. Flip and brown on next side.
Use lefse turned (a very thin, long piece of wood) to turn and remove from pan.
Stack lefses between several layer of cotton to keep warm and to prevent edges from getting crispy.
Clean griddle with stiff bristle brush when flour builds up. Keep rolling cloth clean of build up so new lefses do not stick. Dough works best cold - keep some of the dough in the fridge.
Serve warm with butter.
Mini-Coffecake Muffins
Batter:
1 c. flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 tbsp. butter
1/2 c. sugar
1 large egg
1 tsp. vanilla extract
1/2 c. sour cream
2 tbsp buttermilk
Streusal topping:
1/4 c. brown sugar
1/4 c. flour
pinch of cinnmon
pinch of salt
2 tsp soft butter.
Preheat oven to 375 degrees.
Whisk together flour, baking powder, baking soda, and salt.
Mix butter, sugar, egg, and vanilla until creamy.
Stir sour cream and buttermilk.
Alternate sour cream mix with flour mix into butter-egg mixture until blended.
Spray mini-muffins cups. Fill with batter. Top with streusel.
Bake for 15 minutes (toothpick test). Remove from pan immediately to keep top crunchy. Makes 24 mini-muffins.
Pita-bread
Makes 8 pitas
1 1/4 c. warm water
1 tsp. active dry yeast
3 c. all-purpose flour, plus more for dusting
1 tbsp. salt
1 1/2 tsp olive oil, plus more for bowl
Sprinkle yeast into water, stir to dissolve. Mix into 1 1/2 c. flour. Cover bowl and let sit in a warm place for 1 1/2 hours, or until dough has double in bulk.
Sprinkle salt over flour and yeast mixture and add olive oil and remaining 1 1/2 c. flour. Mix until smooth and elastic.
Transfer dough to floured work surface and knead about 10 turns, forming a ball. Place in lightly oiled bowl, and cover in plastic wrap. Let rise in a warm place until dough has doubled in size. An hour and 15 minutes.
Heat oven to 450 degrees.
Turn dough out onto a board and cut in half. Cut each half into 4 pieces and form each piece into a ball. Cover them loosely with a piece of plastic wrap to keep the dough from drying out. On a floured work surface, roll two balls into circles 7 inches in diameter and slightly less than 1/4 inch thick. Bake on an ungreased baking sheet until puffed and light brown, 6-8 minutes. Repeated, baking two pita breads at a time.
Soft Pretzels
Makes 16
2 c. warm water
1 tbsp sugar
1 packet active dry yeast
5-6 c. flour, more for dusting
1 tbsp salt
1 tsp canola oil
2 tbsp. baking soda
1 large egg
Coarse of pretzel salt
Combine water and sugar. Sprinkle yeast into water, stir to dissolve.
Add 1 c. flour to yeast and mix on low until combined. Add salt and 4c. flour. Beat on medium-low until dough pulls away from sides of bowl. Add 1/2 c. flour and knead on low. If dough is still wet and sticky, add 1/2 c. flour. Knead until smooth.
Pour oil into large bowl. Transfer dough to bowl, turning dough to completely cover all sides. Cover with plastic wrap and leave in a warm spot for an hour, or until dough has doubled in size.
Heat oven to 450 degrees. Lightly spray two baking sheets with cooking spray. Set aside.
Punch down dough to remove bubbles. Transfer to lightly floored board. Knead once or twice. Divide into sixteen pieces and wrap in plastic (to prevent drying).
Roll one piece of dough at a time into an 18 inch long strip. Twist into a pretzel shape and transfer to baking sheet. Continue to form pretzels. 8 will fit on each sheet. Let pretzels rise for 15 minutes.
Fill large, shallow pot with 2 inches of water. Bring to a boil. Add baking soda. Reduce to a simmer; transfer 3-4 pretzels to water. Poach 1 minute. Used slotted spoon to transfer pretzels to baking sheet. Continue until all pretzels are poached.
Beat egg with 1 tbsp of water. Brush pretzels with egg glaze. Sprinkle with salt. Bake until golden brown (12-15 minutes). Let cool on wire rack or eat warm.
Will only last for a few days.